Students at the International Institute of Culinary Arts (IICA), New Delhi, received a close look at contemporary Italian cooking this week, as Michelin-star chef Italo Bassi led a hands-on masterclass as part of the Week of Italian Cuisine in India.
Bassi, known for his work at Florence’s acclaimed Enoteca Pinchiorri, guided students through advanced techniques and regional traditions, demonstrating dishes such as Spaghetti alla Chitarra with garlic, oil, chilli and anchovies. He also showcased more than a dozen pasta shapes, giving students insight into artisanal Italian methods that rarely make it into everyday culinary training.
Chef Matteo Bonin, who works with Bassi as an executive chef, joined the session, while Anna Ruffino, Counsellor at the Embassy of Italy, interacted with students during the workshop.
Following the class, the visiting chefs were served a South Indian lunch prepared by IICA faculty and students. The institute later took Bassi on a walk through Old Delhi’s food lanes, including Khari Baoli, allowing him to sample local dishes and observe traditional spice and ingredient markets.
Speaking to students, Bassi said the exchange had been “enriching,” adding that India’s bustling food culture offered “remarkable inspiration” to chefs who travel to understand cuisines beyond their own.
IICA founder and chairman Virender S Datta said visits by international chefs help widen the worldview of young culinary professionals. “Exposure to diverse practices is essential for shaping well-rounded chefs,” he noted. Arjun S Datta, COO and managing director, said the long-running association with the Italian Embassy has helped bring global expertise into the classroom.
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As part of the Italian cuisine week, Bassi also prepared a special menu for a dinner hosted by the Ambassador of Italy, working alongside IICA executive chef Sumit Gupta and a group of students.
Established in 2005, IICA is one of the country’s oldest culinary training institutions and has built collaborations with international bodies including City & Guilds (UK), BSI Learning Australia and the World Association of Chefs’ Societies.
Dining and Cooking